Sound Consumer archive
by Stephen Bramwell
Events related to food and farming, both organic and otherwise, have been somewhat astounding over the past year and a half. From world food riots to frantic price fluctuations for fertilizers and bold language by leaders at home and abroad, the first decade of the 21st century is on its way to leaving an indelible mark.
Learn about the U.S. Department of Agriculture's new label, "natural meat standards." Also, find information about the proposed bill in Olympia, SB 5282, which outlines usage and/or prohibition of Bisphenol A in the manufacture of certain products.
by Nancy Alton
It’s ugly to admit I have loved the free plastic bags I got from stores. These bad-for-the-planet sacks have lined my kitchen waste container for years. It was the prospect of a proposed 20-cent-per-bag fee at Seattle’s grocery, drug and convenience stores that made me change my wanton ways.
Crumbled, grated, baked — a little bit of artisan cheese can go a long way toward adding a zip of flavor into just about any dish. Celebrate the world of cheese with these recipes by PCC Cooks instructors: Italian Frittata · Goat Cheese Tostas · Tortilla Black Bean Casserole. And enjoy this recipe using fresh greens: Greens with Citrus and Raisins.
by Goldie Caughlan, PCC Nutrition Education Manager
During the popular Walk, Talk and Taste tours given in PCC stores, we nutrition advisors frequently encourage eating mostly “seasonal” foods, especially produce. Shoppers often are confused about what the term “seasonal” actually means, however, and why it is important.
Discover the products that are new to PCC in March. From PCC's new line of muffins to a variety of grocery items such as juice and nutrition bars, we have a great selection of new items in our stores this month.
by Jeff Cox, Wine and Beer Merchandiser
Circling the first roundabout leaving the airport in Montpellier, you encounter the common directional sign indicating Toutes Directions. “All directions,” literally, or “everywhere,” applying just a soupçon of license. Everywhere. I like that. Like Alice’s looking glass, it feels like a portal to a sensory and spiritual buffet, an invitation to feast on soul food à volonté.
Our produce department still abounds with citrus and seasonal greens and it’s easy to spice things up with just a little creativity. Dried fruit is one great way to add a spark of flavor, providing a healthy burst of sweet and added texture.
by Kelly Sanderbeck, Communications & Development Director
Beginning in June, take a farm tour on one of the trust's properties to learn about the land and the source of our food as the Farmland Trust celebrates its 10th birthday.
Washington continues to lose farmland · School principal bans sugar · High fructose corn syrup contains mercury · Alternative therapies · Generation Y eating preferences · Artificially dyed farmed salmon lawsuit · FDA unable to protect food supply? · Ban reversed on antibiotics for animals · FDA approves first drug made from GM animals · Animal clones in the food supply · Rice can trigger trouble for infants · Men better able to suppress hunger